Les Rhums de Ced – Punch au Rhum Banane Cacao

Rhum de Ced Banane-Cocoa Ced pic

If you like the french island style “arranged rums” or rhum arrangès here´s a very interesting one. Rhum arangé is a speciality of the French islands, so most of them are made with rhum agricole, fruits and spices.

This rhum arrangè is made by Cèderic Brement who calls his rhums – Les Rhums de Ced/Ti’ arrangés de Ced.

What i have here is a rhum arrangè of cocoa and banana macerated in rhum agricole. Make no mistake here….this ain`t no overly sweet bananaesque concoction – instead you will meet a very elegant and mature flavor or pure raw cocoa upfront with a subtle rich flavor of tropical banana flambè in the background…and it´s absolutely lovely.

Cèdric who is a food engineer, started to create some rhums arrangés during his studies and produced his rhums at home during 10 years before he finally created his product – “Les Rhums de Ced”

He first tested his products on friends and family and then eventually friends of friends started to order his rhums and from there it got bigger. People appreciate the balance of fruits aroma, rum, vanilla and a little bit of sugar says Ced.

And with the success with the products he did quit his job to launch his products and he started with 6 products, which are 100% organic using fruits, spices and AOC rhum agricole from Martinique.

After that he developed a 6 months macerated product in oak barrel : Vanilla – Macadamia nuts.

I want to work to use only natural,  very high quality fruits and i’m looking for special and direct procurement. I want to highlight terroir.

Rhums de Ced medaille or

He won 8 medals in 2013 :

Gold for Victoria Pineapple at the Salon de l’Agriculture in Paris

Gold for Ginger Apple at the Salon de l’Agriculture in Paris

Gold for Mango Passion at the Rum Fest in Madrid

Silver for Pineapple Victoria at the Rum Fest in Madrid

In 2014 :

Gold for Cocoa Banana at the salon de l’agriculture in Paris

Impressive! of course i was dying to try one of his rhums and the one i have here to try out is the Cocoa Banana, and it´s as tasty as it sounds..

I was pleasantly surprised at the cut down sweetness of this rhum, it`s not like what you usually find when the ingredients banana and cocoa are in it. It has some sweetness of course, because it contains some sugarcane but it`s not cloingly sweet at all.

Nose – Cocoa, sugarcane, ripe bananas with a slight hint of vanilla. The balmy creamy sweetness from the cocoa lingers…

In the mouth – The mouthfeel is rich, then pure raw dark cocoa hits you but it doesn`t taste like an upfront chocolate rum, this is much more refined and the cocoa flavor is never anything near too sweet, rather it´s that raw quality of fresh dark cocoa beans. It`s rich and warm and it embraces you.

In the background you have a flavor of banana flambè sweetened by sugarcane and a very subtle hint of vanilla. The vanilla bean is still in the bottle, and how he managed to have it there without it adding too much vanilla flavor to the rhum is more than i know.

There`s only a very slight “rhum agricole grassiness” – the flavor trademark of rhum agricoles – that i can detect. It`s a very smooth rhum and there´s no alcohol burn at all, just a very subtle sharpness and it`s like the whole rhum is mellowed out…into a ripe fruity punch and then that raw cocoa flavor…

My impression:

It`s very tasty, well balanced, nuanced, quite complex, semi-sweet and of good quality.

It`s a very tropical rhum and is best sipped neat with or without ice – which is the way it really should be enjoyed – it has enough flavors all of  it´s own and nothing else is needed.

That said, of course you can make cocktails with it if you like and i decided to make a french island style tropical punch cocktail , it´s my version of a cocktail from the island of la Rèunion called “Mon ti cafrine”.

Punch Mon Ti Cafrine

Mon Ti Cafrine 3

3 oz (90 ml) Ti’ arrangés de Ced Banane-Cacao

Juice of 1/2 fresh lime

2 coffee beans in shaker

Muddle the coffee beans and lime juice, add the rhum and give it a quick shake. Double strain into a sugar rimmed glass.

Garnish with banana leaf.

“Mon ti cafrine” is a french crèole expression from la Rèunion and is an affectionate expression for a beloved woman.

Les Rhums de Ced`s webpage is here and Facebook page here and the rhums are sold at Christian de Montaguère´s rum shop in Paris. If you can`t go there he might send it, mail and ask.

Also Les Rhums de Cèd will be displayed and ready for tasting at the Rhumfest Paris in april 6-7.

Ced bottle

Zwazo Rhum Arrangè – Ananas/Vanille

zwazo label for blog

Rhum arangé is a speciality of the French islands, so most of them are made with rhum agricole but there´s also some people doing it with molasses rums. Benoît Bail – the maker of Zwazo uses a blend of both styles to get this particular taste and the blend is of 3 different rums from Martinique Trinidad and Guyana.

So what  i have here is a rhum arrangè that is a special mix between agricole and molasses rums, pineapple and vanilla. The difference between a spiced rum ( “rhum épicé “) and rhum arrangè (arranged rum:-) is that rhum arrangé also contains fruits or just fruits. And rhum arrangé is a sexier name than rhum épicé, don`t you think?

It`s quite low in ABV, 25% – because it`s made  especially for the persons who don’t like rums or don’t know them or even don’t drink strong alcohol for example people who like sweet fruity tastes without a strong alcohol taste.

And that`s also a great way to introduce rum to non rum lovers isn`t it?! and i can vouch for that this rum here tastes fantastic!

Benoît uses only organic seasonal fruits so the flavors available will vary throughout the year and since this is a highly artisanal product there´s limited quantity.

The two first Zwazo rums made by Benoit was this pineapple/vanilla and a banana/vanilla which i hope to try sometimes. New flavors are coming up in february!

ZWAZO  bottle for blog

At the beginning Benoît was just doing some rhums arrangés at home for himself, friends and family but with the time they began calling him to ask if he wouldn’t sell some because they would need some for friends or at barbecues.

So Benoît got the idea to make business with it and build his own brand and people much appreciated the idea and the taste of his flavoured rums – so he began making a business plan and looking for funds and now one and a half year later Zwazo is here!

And now i`m tasting this delicious Pineapple and vanilla rhum arrangè and all can say is that i`m really impressed because this rum is lovely!

I prefer to drink it neat with ice but it can be used mixed as well and one way to mix it is making a Ti Punch, either with just Zwazo or mixed with another white rhum agricole to boost up the alcohol punch.

ZWAZO ti punch for blog filt

It would be a waste to use it in drinks like the Zombie that contains a lot of other rums and mixers because it´s flavor is quite delicate and it would be a shame to mask it with other things. But i could do well in tiki drinks with just a few ingredients in them, and i can see it shine in a daiquiri for example or mixed with champagne.

The bottle is pretty, it looks very exotic with the pineapple chunks and vanilla beans inside and the tropical looking label and exotic name –  Zwazo means bird in french creole. The bird Benoit first had in mind was the Toucan but then the rhum Toucan came out from french Guyana and so they switched to another Caribbean bird – the Hummingbird…

On the nose it smells of ripe tropical fruits, vanilla and pineapple and you are transported to a tropical island…

The taste is sweet with mature tropical fruit, a bit like burnt sugar and pineapple or roast pineapple maybe,  with hints of apricot. Slight notes of agricole rum that gives a freshness to the blend paired with a hint of sexy vanilla…

And once the bottle is empty you can also take out the fruits inside and eat them or make jam with it, or put them in cakes.

It`s such a perfect rum when you want to be on the light side, make a wonderful summer drink – or on the contrary – something to escape the winter with.

I love it!

I made a simple Ti Punch with 2 oz Zwazo, the juice of 1/3 piece of the lime and 0.5 oz sugarcane syrup, stirred together with some ice.

ZWAZO Ti Punch glass for blog

As for now you can get Zwazo rums from one of the best rum shops in Europe – Christian de Montaguèrein Paris. If you can`t go there he might send it, mail and ask. They sell for for 25€.

Professor Cocktail`s Zombie Horde

Zombie book cover

A book entirely devoted to one of my favorite tiki drinks – the Zombie!!

For the first time ever (as far as i know) has an entire book been written about ONE tiki drink, the famous Zombie. That`s how much this drink fascinates…

Now the book does of course not contain only one Zombie recipe – it contains no less than 86 different recipes…..starting with my favorite the 1934 Zombie Punch – the original version. This was the one that started it all, as served at Don the Beachcomber’s famed Hollywood restaurant. This was the drink that made Don’s reputation and secured his place in cocktail history.

86 different Zombies? that could keep you busy and boozed out for a long time, especially seen to that the old saying “two at the most” was stated for a reason.

The author professor Cocktail about Jeff “Beachbum” Berry:

This book could not have been written without Jeff’s extraordinary efforts at resurrecting Don the Beachcomber’s Zombie. He truly is the Indiana Jones of Tiki Drink Archaeology.

PROFESSOR COCKTAIL’S ZOMBIE HORDE

Recipes for the World’s Most Lethal Drink – by David J. Montgomery aka Professor Cocktail

zombie book - napkin

The book starts with a presentation of the Zombie which was the drink that launched a Tiki empire. Created in 1934 by a former bootlegger named Ernest Raymond Beaumont-Gantt – better known to the world as Don the Beachcomber – the Zombie was a revelation.

“I originated and have served this ‘thing’ since 1934…Anyone that says otherwise is a liar!” —  Don the Beachcomber

A potent mix of different rums, fruit juices, and exotic spices, the Zombie was to become Don’s signature drink and, eventually, a key part of his success and that of his namesake restaurant.

Don’s genius was found in rum and the varying ways in which it could be combined with other ingredients. Not only was he the first bartender to invent Tiki drinks, he was among the first to use rum itself in a serious way.

Out of all of Don’s creations, the Zombie reigned supreme. It was the drink that everyone wanted to try. The book goes on telling us how reportedly the Zombie was invented – whether true or not – and goes on to telling us about how many years later our beloved Beachbum (Jeff Berry) managed to crack the code for Don the Beachcomber’s original Zombie.

And that`s why – thank you Jeff! – i have been able with many others, to enjoy this drink from it´s original recipe albeit with different rums than was used at the time.

After the introduction there´s a note about ingredients explaining what they are and where you can try to find them. The composition of the Zombie varied over the years depending on who was making it – but there are certain ingredients, however, that popped up most frequently and they are listed in the notes.

And then – on to the recipes, all 86 Zombies! and it`s not just the recipes, there´s stories, anecdotes and pictures – all written in an entertaining style.

zombie book don beach ca 1950 in Hawaii

Don Beach in Hawaii cirka 1950

Conclusion:

In Zombie Horde, David J. Montgomery (aka Professor Cocktail) leads you on a journey through the history of the Zombie, starting with its humble beginnings in Hollywood, and following it as it evolved and spread over the decades.

Zombie Horde includes recipes from notable bartenders like Trader Vic, David Embury, Salvatore Calabrese, and Dale DeGroff, as well as the formulas for the Zombies served at famous Tiki joints like the Tonga Room in San Francisco, Frankie’s Tiki Room in Las Vegas, and the Luau Room in San Diego.

It also includes recent cocktails that were inspired by the Zombie, with offerings from Martin Cate (Smuggler’s Cove), Brian Miller (Death & Company), Allan Katz (Caña Rum Bar), Brian Dressel (Midnight Cowboy), and Audrey Saunders (Pegu Club).

I`d recommend this book to anyone who`s interested in tiki drinks and of course – the Zombie. With such a gold mine of Zombie recipes from the 1934 original Zombie Punch to Bar Agricole’s Cap Haitien Zombie you just can`t go wrong.

zombie book shrunken head mugs

Otto’s Shrunken Head mugs

About the Author

David J. Montgomery mixes his love of history and alcohol into one potent concoction through his work at ProfessorCocktail.com He is also a nationally renowned book critic and commentator on writing and the publishing industry. Mr. Montgomery is an emeritus columnist for the Chicago Sun-Times and The Daily Beast, and has written for USA Today, The Washington Post, Philadelphia Inquirer, and other fine publications.

His short fiction has appeared both online and in print. A former Professor of History, he lives in the Washington, D.C. suburbs with his wife and two daughters.

The ebook will be available exclusively through Amazon (as well as various international versions of Amazon), and costs just $2.99 to download. There are no plans for a print edition at this time, although it’s possible that could change.

You don’t need a Kindle to read the book, though. You can also use the Kindle app that’s available for various platforms, including PC, Mac, various tablets (iPad, Android, etc.), and smartphones (iPhone, Android, etc.).

Obviously it has a lot of rum in it. So what’s not to like? Go get it!

And for your drinking pleasure, here´s two recipes:

The Undead Gentleman (2011 by Martin Cate)

Undead Gentleman

As served at the high-end Tiki and rum bar located in San Francisco, CA.
Martin Cate’s Note: Simplified slightly and served on the stem, for the sophisticated savage.

Instructions:

In a cocktail shaker:
1/2 oz. Fresh Lime Juice
1/2 oz. Fresh Grapefruit Juice (white or pink)
1/2 oz. Falernum
1/2 oz. Cinnamon Syrup
1 oz. Lemon Hart 151 Rum
1 1/2 oz. Aged Jamaican Rum
1 dash Angostura bitters

Shake and fine strain into a chilled cocktail glass that has been rinsed with absinthe blanc. Garnish with a lime and grapefruit twist that have been twisted together.

And then i brought back my old Guyana Zombie which i made in 2009 for the TDN Zombie. It doesn`t contain more than two rums but one is overproof to give the drink that kick it needs. It`s not an authentic Zombie, more a drink that is Zombie inspired.

Guyana Zombie

guyana-zombie1

2 oz demerara rum

1 oz pineapple juice

1 oz honey-mix ( equal parts honey and water, dilute the honey in warm water)

1 tsp cream of coconut ( Lopez or Coco Real)

0.5 oz fresh lime

A decent float of 151 demerara.

Serve in goblet with crushed ice. Sprinkle demerara sugar on top.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with sprinkled demerara sugar, lime wedge and brandied cherry.

Potions of the Caribbean!

BB Book Cover Potions of the Caribbean

Bring out your bar tools people! the long awaited new book from Jeff  “Beachbum” Berry is here! And the book cover is as sunny as the Caribbean sun!

“POTIONS OF THE CARIBBEAN:

500 YEARS OF TROPICAL DRINKS AND THE PEOPLE BEHIND THEM,”

BY JEFF BERRY

BB Book Planters Punch

For the Conquistadors, the Caribbean was “New Spain.” For Victorian England, Jamaica was “The New Riviera.” Chicago mobsters transformed Havana into “The Las Vegas Of The Caribbean,” while Tiki-crazed tourists remade Puerto Rico into “Hawaii In The Atlantic.”  Since Columbus first stumbled on the Caribbean, invading hordes have continually tried to turn it into something else — and with every reinvention of the region came a reinvention of its drinks.

Potions of the Caribbean strains five centuries of this fascinating history through a cocktail shaker, serving up 77 vintage Caribbean drink recipes — 16 of them “lost” recipes that have never before been published anywhere in any form, and another 19 that have never been published in book form.

Even more delicious are the stories of the people who created, or served, or simply drank these drinks.  People like William Dampier, the 17th-century “pirate of exquisite mind” who plundered native cities but collected native recipes … José “Sloppy Joe” Abeal, who became an overnight celebrity when Prohibition brought millions of thirsty Americans to his sleepy Havana saloon …

Conrad Hilton, the bible-thumping tycoon who used drinking and gambling to kickstart modern Caribbean tourism … mysterious Egyptian mixologist Joe Scialom, who escaped a Cairo prison to bring a new style of cocktail to the islands … restaurateur “Trader Vic” Bergeron, whose faux-Polynesian Tiki drinks turned the West Indies into a surrogate South Pacific … and hard-drinking novelists Ernest Hemingway and Graham Greene, who hated each other almost as much as they loved frozen Daiquiris.

BB Book Puka Puka Punch

 

BB Book Planters punch rum bottle

And the Bum and his outstanding work is loved…

As “a hybrid of street-smart gumshoe, anthropologist and mixologist” (The Los Angeles Times) and “the Indiana Jones of Tiki drinks” (The New York Times), Jeff “Beachbum” Berry is uniquely qualified to tell this epic story-with-recipes, lavishly illustrated with vintage graphics and rare historical photos.

Praise for Beachbum Berry’s five previous books about tropical drinks (The Grog Log, Intoxica!, Taboo Table, Sippin’ Safari and Beachbum Berry Remixed):

“ Mr. Berry’s lasting contribution may be in salvaging tropical drinks from decades of bad bartending.” — Steven Kurutz, The New York Times

“Without Berry many cocktail recipes and bartender secrets might be lost to history, but his relentless research has paid off in spades, so we still can take a glimpse into the past and sip the drinks of our forefathers … I raise my coconut to Beachbum Berry.”
– Gary Regan, author of The Bartender’s Bible and The Joy of Mixology

“Jeff uncovers lost artefacts and recipes like no other … his books are an exact extension of his own personality, as all good books should be.” — Ian Cameron, Class magazine

“I wish I had either the depth of understanding (or the taste buds) of Jeff Berry when it comes to these tropical punches. As it is, I just follow him around and happily drink what he tells me to.” — Ted Haigh, author of Vintage Spirits And Forgotten Cocktails

And i wanna add: Without Jeff Berry and his books i wouldn`t know what i know today about exotic cocktails and the tiki era. He is a great inspiration to us all and every time i`m looking for inspiration for a drink to create or just looking for a good tiki drink to mix up i pick up either one of his books or the iphone app. (which comes out so handy when not at home)

The work he have done with digging out all these lost and forgotten recipes is priceless.

This new book “Potions of the Caribbean” is the result of five years work!

I for one i cannot wait to read it! you can now pre-order your copy at the Cocktail Kingdom and the books will be shipped out on dec 10th.

BB Book La Florida Daiquiri no 3

 

BB Book Beachcomber

 

BB Book Collage

Tiki drinks with a Twist

Sometimes you need to sub some ingredients – many are hard to find and others may be finished when you want to make your drink. I have sampled 7 Tiki cocktails and changed them a little to add a bit of a twist, and adjust to what I have at hand, and of course to have some fun playing with ingredients.

DON`S CARIBBEAN PUNCH

CaribbeanPunch1

DON`S CARIBBEAN PUNCH

Caribbean Punch by Don the Beachcomber 1937. From Sippin Safari.
One of the tastiest Tiki drinkls I´ve had, and the root beer I used instead of sansaparilla which I cannot find here had a lot to do with it. For rums I used Scarlet Ibis and Appleton Reserve instead of golden Puerto Rican rum and amber Jamaican, then I used 0.5 oz orgeat instead of 3 drops almond extract.

0.5 oz fresh lime juice
0.5 oz falernum
0.5 oz simple
1 1/2 oz rootbeer
1 oz Scarlet Ibis
1 oz Appleton Reserve
3 dashes Angostura bitters
1/4 tsp grenadine
6 drops pernod
0.5 oz orgeat (3 dropsAlmond extract)
8 oz crushed ice

Blender with crushed ice 5 sek, tall glass, ice, mint and lime spiral.

CaribbeanPunch2

EASTERN SOUR

Eastern Sour was made by Trader Vic and uses bourbon instead of rum.
The original recipe is lemon juice instead of lime. Its a very rich drink with some spicy undertones.

EasternSour

6 cl Bourbon
4.5 cl orange juice
4.5 cl fresh squeezed lime juice
0.75 cl orgeat
0.75 cl simple syrup

Shake with ice and strain in rocks glass. Garnish with either a spent lime shell or
a wedge of lime and some mint.

HALEKULANI COCKTAIL

Halekulanicocktail

From the House Without a Key Lounge in the Halekulani Hotel, Waikiki Beach, Hawaii. The original recipe calls for the Hawaiian distilled spirit, Okolehao but it`s not made any longer. I added some Passoa passionfruit liqueur to this one and used fresh fruit juices and Hibiscus Grenadine. It reminded very much in the taste of the PortLight becasue of the combination of bourbon, passionfruit, lemon and grenadine.

For garnish I took what I had available which is tons of fresh mint and for color a strip of pink grapefruit peel. Instead of shaking with ice and strain into a cocktail glass I choosed to pour over crushed ice.

1/2 oz. Unsweetened Pineapple Juice
1/2 oz. Fresh-squeezed Lemon Juice
1/2 oz. Orange Juice
1 1/2 oz. Bourbon
1/2 Tsp. Grenadine, 1/2 tsp Passionfruit liqueur
1 Dash Angostura Bitters

Shake well with ice cubes. Strain into a goblet.

DEMERARA PAINKILLER

DemeraraPainkiller

The Painkiller is from Grog Log. I didn`t have any Pusser`s rum or not even pineapple juice yesterday when I made it so I used grapefruit Juice, a barspoon of simple syrup and Banks XM 10 year demerara rum.

At first I made it without the simple syrup but found it a bit too tart so in the next I added a barspoon of syrup and that balanced the tartness of the grapefruit juice. It became a real killer painkiller.

4 oz grapefruit juice
1 oz fresh orange juice
1 oz cream of coconut
2 oz Banks XM10 demerara rum
Powdered cinnamon and ground nutmeg.

Blend without ice and pour into a tiki mug or tall glass filled with crushed ice.
Top with a shake of nutmeg and a pinch of cinnamon. Garnish with a cinnamon stick and a piece f fresh pineapple.

AKU LAPU LAPU

AkuLapuLapu2

This Tiki cocktail is from the Aku Aku Restaurant in Las Vegas, circa 1960.
The origial recipe is in Beachbum Berry’s Intoxica! Here I use lime juice instead of lemon and pink grapefruit instead of yellow. The rums are also different from the original which uses dark Puerto Rican rum and Myers`s. A rinse of absinthe on the rim of the glass is added for a subtle tingle.

1 oz. freshly-squeezed lime juice
1 oz. unsweetened pineapple juice
1 oz. white grapefruit juice
1 oz. orange juice
1 oz. falernum
1 oz. dark rum ( Coruba 12)
1 oz. demerara rum (Banks XM10)
1 0z Lemon Hart 151
Rinse the glass with some Absinthe.

Blend with crushed ice for 20 sec and pour into Tiki bowl or large snifter.
Garnish with Pineapple.

KILLER MAI TAI

maiTaiXL2

If there is one drink in the world I think I can do in my sleep its the Trader Vic`s Mai Tai, that`s how much I love this drink and really – I make it often. This is a version that uses Silver Seal 15 year demerara rum as the only rum.

This is one of my favorite rums. (I`m a hopeless demerara lover) When I first tried it in this drink I was surprised a Mai Tai could taste that good…actually the bottle finished in 2 weeks because I couldn´t stop making Mai Tais.

I heard from some friends in London who have the original 17 year old JWray&Nephew rum that the Silver Seal demerara tastes pretty close to it. That was mainly the 28 year old they meant which now is unavailable.

This makes me believe that this rum may not be so far away either, maybe.. .even if it doesn`t exactly match the original flavor as no existing rum today does. Anyway, it makes a brutally good Mai Tai, I have never tasted the like and fortunately this rum is available from http://www.r2mshop.com/

Hopefully one day..in my hopes Appleton may create a similar rum to the 17 year old…According to Appleton the flavor is not lost.

2 oz Silver Seal 15 Demerara rum
1/2 oz orgeat
1/2 oz rock candy syrup or simple syrup
0.75 oz orange curacao
1 oz juice of fresh lime

Sprig of mint and Marascino cherry for garnish

Shake ingredients shortly and pour into an ice-packed glass. This is very important, the glass must be full of either crushed or shaved ice. Garnish with lime and a sprig of mint.

MAITAIXXL

DEMERARA COCONAUT

This is the Coconaut from Beachbum Berry`s Grog Log with demerara rums instead of dark Jamaican rum, as well as some more rum than in the original recipe which makes it a bit less sweet. The Silver Seal and Banks are a yummy rummy combination of 2 very fine demeraras – sub with El Dorado 15 and 12 yo . A dust of nutmeg on top for garnish.

5.25 cl Silver Seal demerara rum
2 cl Banks XM 10
4 tbsp cream of coconut
1.5 cl fresh lime

Mix in blender with crushed ice and serve in double old fashioned glass or in a wide cocktail glass.

DemeraraCoconaut2